IFT Press Books discuss nanotechnology; Trait-modified oils

Consuming bioactives such as omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria has been linked to improved human health and performance, but finding ways to deliver these ingredients poses a challenge. They offer limited bioavailability and are unstable in food products and the gastrointestinal tract. Scientists must create delivery systems to meet consumer needs for effective bioactives. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients, edited by Cristina Sabliov, Hongda Chen, and Rickey Yada (ISBN: 978-1-118-46220-1), explores the current data on all aspects of nanoscale packing, carrying, and delivery mechanisms of bioactive ingredients to functional foods. It discusses a variety of delivery systems—including nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles—their properties and interactions with other food components, and what happens to them once in the human body. The book also examines consumer acceptance of these delivery systems and challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. Because improving delivery systems is applicable across many fields, this book will appeal to a diverse range of readers in industry, research, and academia.

Trait-modified oils are trans-fat free, low-saturated functional oils that were created as a way to replace partially hydrogenated oils. Trait-Modified Oils in Foods, edited by Frank T. Orthoefer and Gary R. List (ISBN: 978-0-8138-0872-7), provides top-line information on the sources, composition, performance, health, taste, and availability of these modified next-generation oils. The authors intend to offer food companies approaches to improving the health benefits of foods by eliminating trans fats and reducing saturated fats. Discussion points include public policy development, the transition to healthy oils by foodservice and food processing industries, and the future of trait-modified oils. This book is particularly applicable for oil processors and manufacturers and producers, as well as any professional involved in food quality assurance and public health.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Topics of future books in the series include nanoscience and nanotechnology, sustainability, medical foods, bitterness, flavor and satiety, food carotenoids, and food packaging. IFT members receive a 35% discount on all Wiley-Blackwell books. The member coupon code is available at ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/IFT Press Books links for information on how to order any of the books in the IFT Press book series. For more information, call 877-762-2974 or visit wiley.com/go/ift. Manuscript proposals may be sent to David McDade, executive editor, at [email protected] (+44-1865-47-6546).